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Recipes



   MeiDei  IIRC s few here have the InstaPot. Saw this in the kitchen hack section of Tasty's web site and thought some might appreciate seeing it. 30 min ribs sounds like heaven!
http://www.buzzfeed.com/hannahloewentheil/instant-pot-recipe
s?utm_term=.mt7ZW78ay#.hv4dP7aQz
May 17 at 14:13 EST .

   7 people like this.




   Daisymay  Good Morning!
I have a Recipe emergency. I am hosting a group of ladies on Monday and I want to serve a delicious Punch that used to be my "go to" recipe for Wedding and Baby Showers. Of course, it's been about 40 years since I hosted such an event and now I can't find the recipe. I remember it had Lime Shebert, 7 up and maybe a can of frozen Lemonade. Not sure (which is why is need the Recipe ).

I wonder if any of you Ladies remember making this Punch yourselves. If so, and you still have the recipe, I would really appreciate it if you would share it with me.

Thanks so much!
May 3 at 09:25 EST .

   6 people like this.



   StormCnter  I think this may be the one you're looking for, Daisymay:

https://www.foodnetwork.com/recipes/paul
a-deen/lime-sherbet-punch-recipe-1947207
May 3 at 09:44 EST .

  6 people like this.



   Daisymay  Thank you Storm. It looks delicious! I will definitely try it!
May 3 at 12:29 EST .

  6 people like this.



   Daisymay  Thank you Storm. It looks delicious! I will definitely try it!
May 3 at 12:30 EST .

  6 people like this.



   Daisymay  OOPS!
May 3 at 12:30 EST .

  6 people like this.



   MeiDei  I do an orange punch similar to the above but it has a magnum of champagne in the ingredients - it's added at the end and with a large box of orange sherbet. Using a decorative bundt pan, fill part way with water, add thin orange slices that are in 1/2 moons - freeze til ready to serve. Ingredients: orange slices for ice form, 2 litre or larger orange soda, 1 large can frozen orange juice concentrate, 40-48 oz. frozen orange sherbet, magnum of champagne. Combine all in large punch bowl, reserving champagne to last, add sherbet as needed , adding more as the punch is served/disappears - it will foam up dramatically. Serve with a slice of orange, you can add slices of lime and some maraschino cherries, for color contrast, in the decorative form for ice block.
It's very smooth but you can leave out the champagne or use a 750 litre bottle instead.
May 5 at 16:36 EST .

  6 people like this.



   Daisymay  Thanks MeiDei!
Your recipe sounds wonderful. Unfortunately, I'm serving this Punch at a gathering of Ladies who play Rummikub for the afternoon (we're all in our upper 70's ). If I would put Champagne in the punch we would never make it through the afternoon without a Nap! I will save this Recipe for a Social Gathering where we don't have to concentrate. We can just have a good time with a bit of Adult Beverage to pep the party up!

I did finally find the Original recipe for my Lime Punch.
It is:
One Quart Lime Shebert
One can of Frozen Lemonade (I don't know what size, so I'm going to start with 1/2 a can and then add if I think it needs more ).
One liter of a Lemon/Lime Soda (Sprite might be good ).

I haven't made this for so many years that I'm not sure, but I think you can easily add a bit more Soda if you need to stretch this beverage. I also think years ago we could get a small can of Lemonade which I did not see at the grocery store today. I think that's why the recipe didn't specify what size can. I will go by taste on the Lemonade!
May 5 at 19:25 EST .

  6 people like this.





   BirdsNest  Try this site on for size

https://anitalianinmykitchen.com
April 29 at 07:55 EST .

   6 people like this.



   StormCnter  That strawberry pie looks scrumptious.
May 3 at 09:46 EST .

  7 people like this.



   BirdsNest  I am anxious for local strawberries.
May 7 at 10:27 EST .

  6 people like this.





   BirdsNest  A good recipe site
www.cookingwithmaryandfriends.com
April 16 at 08:21 EST .

   6 people like this.



   MeiDei  Thanks, I got lost on the site and copied 9 recipes - now here's to the day I can find my elec. mixer - (my niece rearranged my kitchen last year when I was hospitalized ) and I'm at wit's end looking for some things. The pineapple-jalapeno jelly is a must - perfect to cover a roast chicken!
April 23 at 11:59 EST .

  6 people like this.



   BirdsNest  My friend sent me the link at 11:30 one night. I was awake til 2am copying recipes. Let us know how the jalapeno pineapple jelly turns out.
April 23 at 13:19 EST .

  6 people like this.



   StormCnter  What a great site. I'm thinking the Amish Macaroni Salad will be perfect for reunions, potluck suppers, etc.
April 28 at 14:17 EST .

  7 people like this.





   BirdsNest  You wanna talk about lazy?? I bought some packaged, prepared mashed potatoes and added milk til it was theconsistency I wanted, microwaved it and enjoyed potato soup. Pureed, but still delicious. And ever so easy.
March 28 at 08:31 EST .

   8 people like this.



   BirdsNest  I forgot, I have fresh chives growing, I could have added them as a garnish. Next time.
March 28 at 08:34 EST .

  7 people like this.



   StormCnter  I love potato soup in any form.
April 3 at 11:28 EST .

  7 people like this.



   Linder  I make big pots of potato soup for weekends.....use a lot of diced onion with the diced potatoes....cook covered with water....and use most of that flavored water with the milk....thicken the water/milk mixture. My family and Grands groan with pleasure and I send containers of soup home with them. Have been adding home froxen corn for added flavor and to use up the corn. Potato soup is one of my favorite childhood memories.
April 4 at 18:34 EST .

  6 people like this.



   Linder  Guess I should add that butter, salt and pepper are very important ingredients. If I have celery, I use it. And, aren't microwave ovens wonderful for reheating leftover foods!!
April 4 at 18:45 EST .

  7 people like this.



   BirdsNest  Oooh....homemade potato soup. The best. Have you ever made Potato Leek soup? Also very yummy. I used to cook lots of good things when Hagar was alive. Not so much anymore. About half of what I cook gets fed to either the chickens or the outside cats. My taste buds sometimes fail me. I made 2 soups during the winter that were quite good even eating them several days in a row ...Taco Soup and Lasagna Soup.
April 5 at 06:47 EST .

  6 people like this.





   StormCnter  I sometimes want to put together a lazy meal, particularly on weekends. But, my husband enjoys having something good to eat. It's too early for good-looking fresh green beans (we called them snap beans in my childhood ), so I resorted to doing something with a couple of cans of them, instead. It turned out to be very tasty.
Lazy Woman's Green Beans
A few slices of bacon (I used four )
2 cans green beans, drained
a small handful of diced onion (about 1/3 cup )
a glob of butter (a couple of teaspoons )
about 1/2 tsp of sugar or maybe a smidge more
a couple of cloves of minced garlic
2 cups of chicken broth

Cut the bacon into small pieces and fry them up
Drain the bacon grease off
Combine everything into a medium saucepan. Bring to a boil, then reduce heat
Cover the saucepan and simmer on low for 15 or 20 minutes until the beans are the consistency you like. Sprinkle with a little black pepper before serving.
March 18 at 07:41 EST .

   8 people like this.



   Linder  Enjoyed reading your recipe....especially the somewhat inexact amounts...smidge, glob, handful, etc. I am 73 yrs old and can relate. BTW, your recipe is almost the same as I use to can green beans. We had some today for lunch and our 4 yr old grandson loved them...no better recommendation than that.
April 4 at 19:01 EST .

  6 people like this.





   StormCnter  ZZZ, in support of my contention that those on this wall are not necessarily experts but simply lovers and explorers of food, I offer the following. In my extended family, we love what we call Frito Enchiladas. They are not enchiladas, so I have no idea who came up with the name. First, heat up a can of Wolf brand chili (no beans ). On each plate pile a couple of handfuls of Fritos (the small size ), then a handful of chopped onion, then a half cup or so of cooked white rice, top with a good bit of the hot chili, then sprinkle a good bit of shredded cheddar cheese. Place in oven til heated through and cheese is melted, then top the whole thing with lettuce and tomatoes (as in a taco ). My father preferred a fried egg instead of the salad on top.
Now, no one in the wide world would consider that concoction to be anything but junk food, but I'll tell you, it's really good.
March 2 at 10:04 EST .

   8 people like this.



   BirdsNest  That sounds delightful to me. I made some Taco soup that hit the spot. Topped it with crushed Fritos....delicious. I was in the mood for Taco flavor without the mess and ton of ingredients. The recipe called for crushed tomatoes which I did use but also added a can of petite diced fire roasted tomatoes. I have been using them in place of regular diced tomatoes- they add another level of flavor.
March 9 at 06:42 EST .

  7 people like this.



   BirdsNest  I picked up a can of Wolf brand chili no beans. I was surprised to find it here. Can't wait to try it.
March 10 at 09:56 EST .

  6 people like this.



   StormCnter  I hope you like it. Our whole family enjoys it from time to time.
March 11 at 05:50 EST .

  6 people like this.



   BirdsNest  I DID like it. I bought another can to keep on hand.
March 28 at 08:32 EST .

  6 people like this.



   StormCnter  Hooray!
April 28 at 14:19 EST .

  6 people like this.





   Zzzghy  Don't have anything; I like coming here now and then because it's peaceful, you know? My anti-real-Texas-style chili girlfriend comes up with primo kitchen experiments all the time but you guys and gals are pros. You already know pretty much everything. I'm pretty good in there too but it would be like Peewee Herman vs. Aunt Bea. Better to lurk and learn.
February 27 at 13:20 EST .

   7 people like this.



   StormCnter  No pro here, Zzzghy. And I love seeing tips and suggestions to use in the kitchen. Pass them on. I promise your offering will be welcome.
February 27 at 13:59 EST .

  7 people like this.



   Zzzghy  We learned a primo little secret for perfect restaurant-style refried beans -- they're not that, of course; nobody is refrying beans -- what we learned is a few drops of soy sauce. Soy sauce. Bargain grocery store canned refried beans come alive with a short splash of soy sauce.
February 27 at 17:35 EST .

  6 people like this.



   StormCnter  That's interesting. It's amazing how some of the items on our own pantry shelves can bring zip to ordinary foods. We are big fans of Louisiana hot sauce (the red stuff ) to do that sort of thing, too.
March 1 at 05:33 EST .

  6 people like this.



   MeiDei  Thank you ZZZ ... it's often used at our house when something salty is needed to add to a hot pot of whatever ... plain salt sprinkled over hot often makes the salt [in shaker] clump up, besides - a little soy adds color. I use Kikkoman only - it's the only soy sauce (at least in this area ) that is naturally fermented, the best type.
March 1 at 14:27 EST .

  6 people like this.





   StormCnter  I had found a potato soup recipe on Facebook that looked good. I added, eliminated, revised it until we are happy with the result. This soup is very filling on these cold winter days.

YUKON GOLD POTATO SOUP
Serves 5 or 6

About 10 (est 2 lbs. )Yukon Gold potatoes, peeled and diced
2 Tbsp Butter
2 Tbsp olive oil
1 medium onion, diced (about a cup and a half )
3/4 cup diced celery
4 cloves garlic, minced
1/4 cup all-purpose flour
1 small can Rotel
2 to 3 cups chicken broth
3 cups milk (or substitute 2 cups half and half for 2 cups of the milk )
1 cup shredded cheddar cheese (more for garnish )
Cooked bacon pieces for garnish
scallions sliced for garnish

In large pot, melt the butter and add the olive oil over medium heat.
Add the onion and celery. Over medium heat, stir until opaque.
Add the garlic and stir until fragrant.
Whisk in the flour and cook a minute or two.
Slowly drizzle in a cup of the broth, whisking constantly.
Add the rest of the broth and the milk (or half and half ), stirring constantly.
Add the Rotel.
Bring to a slight boil and reduce heat to a simmer. Cook until potatoes are tender.
Season with salt and pepper to taste. Not much is needed.
Stir in the cheese and stir until melted.
Serve immediately, garnishing with some bacon, cheese and/or scallions.
February 18 at 09:40 EST .

   9 people like this.




   BirdsNest  Does anyone have a good recipe for veggie burgers? I have one using chickpeas,but am worried the burgers will fall apart during frying.
January 29 at 07:06 EST .

   6 people like this.



   MeiDei  If your recipe doesn't call for flour and/or a beaten egg add some and test a small dollop in hot oil. If included in recipe increase the amount a little bit. If it seems the batter is too heavy add a touch of oil and a tbs of baking powder, in that order, let sit for several minutes to allow the baking soda do it's thing - good luck.
February 10 at 16:47 EST .

  6 people like this.



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